‘Royal’ spread of delectable Chinese fare

April 8, 2018

Story By: Yu Shing Ting | Photos by: LAWRENCE TABUDLO

Royal Palace Restaurant has updated its menu with some new dishes, such as Sweet and Sour Shrimp with Scrambled Egg ($9.95).

An original dish created by owner/chef Jin He Wu, it has shrimp, onions, peas, eggs, carrots and a yummy sweet and sour sauce with a hint of spice.

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“A lot of customers like that sweet and sour flavor,” explains Wu on the inspiration for this dish. “And most people like scrambled eggs.”

Conveniently located in Stadium Mall (across from Aloha Stadium, near Ice Palace) with free parking, Royal Palace serves authentic Hong Kong-style Chinese cuisine that is tasty and affordable, and in a casual and spacious setting.

Beef with String Beans ($9.95)

The new menu will continue to feature an extensive list of almost 200 items, including a variety of appetizers, soups, meat and seafood entrees, vegetable and egg dishes, clay pots, sizzling plates, noodles and rice dishes. There also are party trays and a banquet menu for large groups and catering.

Chef Wu also recommends his original Shrimp with Cashew Nuts ($11.95) consisting of shrimp and cashew nuts stir-fried with celery, carrots, green and red bell peppers, and Royal Palace’s house sauce.

For a more traditional Chinese dish, try Beef with String Beans ($9.95) made with beef, string beans, onions, red bell pepper and a house garlic sauce that goes well with a bowl of rice.

Shrimp with Cashew Nuts ($11.95)

For years, Royal Palace has been known for its allyou-can-eat buffet for lunch ($13.95, 10:30 a.m.-2:30 p.m.) and dinner ($15.95, 4:30-8:30 p.m.) with about 50 fresh items to choose from, plus hot tea and ice cream.

For those on the go, there’s a takeout lunch special where you can choose any two items from the buffet table for $7.95 or any three items for $9.75, and both are served with rice, chow funn or chow mein.

In business for more than 30 years, Wu took over ownership of the restaurant about four years ago when he learned the previous owners were retiring. Originally from the Guangdong province in China, he moved to Hawaii in 1998 and has more than two decades of experience in the kitchen, including at Panda Cuisine and Lobster King in Honolulu.

“I was a chef for so many years for other restaurants, but I always wanted to have my own business,” he says. “I knew the previous owners, and I thought this place is nice, the location is good and I just really love to cook. Also, I like that it has a big dining room, which is good for large parties.

“We welcome everyone to come and try our food, and have an enjoyable time.”